Celery is such an underrated vegetable, often used as a flavor accent for s...

Celery is such an underrated vegetable, often used as a flavor accent for soups or Thanksgiving stuffing. But it shines as the star in a salad, thanks to its fantastic crunch and naturally salty flavor.
Sautéed Scallops with Shaved Celery Salad

We like the nutty flavor of roasted walnut oil; if you can’t find it, thoug...

We like the nutty flavor of roasted walnut oil; if you can’t find it, though, you can use regular walnut oil for more subtle walnut notes. Freeze extra slices with wax or parchment paper between them. Reheat in the toaster oven on dark toast setting, or broil 1 to 2 minutes per side.

You don’t need to grill outdoors to get smoky char on this shrimp dish, jus...

You don’t need to grill outdoors to get smoky char on this shrimp dish, just a quick spice rub and a hot skillet. The fennel and shallots caramelize and become tender as they roast, and the orange slices become concentrated and fragrant. The multigrain medley is a fun alternative to brown rice; it includes brown, red, and wild rice, plus quinoa. Can’t find it? Use any precooked brown rice or quick-cooking quinoa.

We give quick-cooking orzo pasta the risotto treatment—toasting the grains first, then slowly incorporating hot liquid until creamy and starchy—for a comforting "orzotto." The rich egg yolk ties it all together.

Adobo is a revered Filipino dish that calls for chicken (or pork) stewed in a soy-vinegar broth, which is then reduced to a glaze and served with rice. Many Filipino recipes call for sugar in the stewing broth, but we’ve omitted it to avoid added sugar and because the recipe is still excellent without it. The finished dish is a flavor bomb of salty-sour goodness, the essence of simple, rustic cooking.